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Lemony Spring Salad with Asparagus, Pistachios, Buffalo Mozzarella & Mint
Voorgerecht

Lemony Spring Salad with Asparagus, Pistachios, Buffalo Mozzarella & Mint

25 minVoor 2Nutri-Score B€€
van @entertaner_7 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

2 personen
  • green asparagus (woody ends trimmed, cut into bite-sized pieces)Groente en fruit250 g
  • olive oil (good quality, for sautéing and dressing)Voorraadkast60 ml
  • white wine (for deglazing (optional))Dranken30 ml
  • mini cucumbers (thinly sliced)Groente en fruit2 stukken
  • mint (sprigs, leaves picked)Groente en fruit2 stukken
  • peas (blanched)Groente en fruit75 g
  • kiwi (peeled and diced)Groente en fruit1 stuk
  • buffalo mozzarella (drained)Zuivel1 stuk
  • roasted pistachios (roughly chopped)Noten en zaden40 g
  • flaky sea salt (to taste)Kruiden en specerijen3 g
  • shallot (small, finely diced (brunoise))Groente en fruit1 stuk
  • lemon juice (juice of half a lemon)Groente en fruit25 ml
  • Dijon mustardVoorraadkast8 ml
  • honeyVoorraadkast7 ml
  • black pepper (freshly ground)Kruiden en specerijen1 g

per portie

Voedingswaarden

423kcal

Koolhydraten
23 g
Eiwitten
14 g
Vetten
31 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Koekenpan
  • Mengkom
  • Garde
  • Steelpan

stap voor stap

Bereiding

  1. Prepare and sauté the asparagus

    • Trim the woody ends off the asparagus and cut into bite-sized pieces.
    • Sauté in a hot pan with a little olive oil for 2–3 minutes, until just tender.
    • Optionally deglaze the pan with the white wine, then set the asparagus aside to cool.
    Stap 1

  2. Blanch the peas

    • Blanch the peas briefly in boiling water, then drain and cool.
    Stap 2

  3. Make the dressing

    • Whisk together the olive oil, diced shallot, lemon juice, Dijon mustard, honey, salt and black pepper in a small bowl, or shake in a jar until emulsified.
    Stap 3

  4. Assemble the salad

    • In a large bowl, combine the cooled asparagus, cucumber slices, diced kiwi, mint leaves, blanched peas and roasted pistachios.
    • Drizzle with the dressing and toss gently to combine.
    Stap 4

  5. Plate and serve

    • Plate the salad and top with the buffalo mozzarella, tearing it open to reveal the creamy center.
    • Finish with a drizzle of the remaining dressing and extra crushed pistachios.
    Stap 5
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